Description
A hearty and flavorful dish featuring roasted pumpkin stuffed with Mediterranean-style couscous.
Ingredients
Scale
- 1 medium pumpkin
- 1 cup couscous
- 1 1/2 cups vegetable broth
- 1/2 cup diced tomatoes
- 1/4 cup chopped olives
- 2 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp paprika
- Salt to taste
- Pepper to taste
- 2 tbsp chopped parsley
Instructions
- Preheat oven to 375°F (190°C).
- Cut the top off the pumpkin and scoop out seeds.
- Brush pumpkin with 1 tbsp olive oil and season with salt and pepper.
- Roast pumpkin for 30 minutes.
- While pumpkin roasts, cook couscous in vegetable broth according to package directions.
- Mix cooked couscous with tomatoes, olives, remaining olive oil, cumin, paprika, salt, pepper, and parsley.
- Stuff pumpkin with couscous mixture.
- Return to oven and bake for another 15 minutes.
- Remove from oven and serve warm.
Notes
- Use any small pumpkin variety like sugar pie or kabocha.
- For extra flavor, toast the couscous before cooking.
- You can substitute quinoa for couscous.
- Add crumbled feta for a non-vegetarian version.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 pumpkin
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
